Food Science News

Think tofu but with a creepy-crawly, sustainable twist: A Cornell food science team will compete Feb. 14 at the Thought for Food Global Summit in Lisbon, Portugal, with C-fu – a new protein product made entirely of crushed mealworms. Read more

Researchers from Cornell and Rensselaer Polytechnic Institute have developed a new type of nanoscale surface that bacteria can’t stick to, which could be good news for the food processing, medicine and shipping industries. Read more

Evoking the charm of swaying corn growing on an upstate farm and recalling 150 years of agricultural science, students in Food Science 1101 developed an ice cream worthy of Cornell’s Sesquicentennial: Sweet Cornell. Read more